Key Lime Flank Steak Fajita Tacos

Key Lime Flank Steak Fajita Tacos

Ingredients

  • 1 (2 lb.) flank steak
  • 2 - 3 sweet red cubanelle peppers, halved lengthwise, deseeded and sliced
  • 1 large onion, halved and sliced
  • 1 - 3 large jalapeños, (1 for mild, 2 for medium, 3 for hot, halved lengthwise), deseeded if desired for less heat, and sliced
  • pico de gallo, optional (*see my recipe if you'd like)
  • crumbled queso blanco or cotija cheese
  • sour cream
  • guacamole
  • 1 large package (24 ct.) soft flour fajita tortillas, grilled when serving, (or warmed if preferred)

For Marinade:

  • 1/4 cup olive oil
  • 1 1/2 Tbl. Better Than Bouillon Beef Base
  • 3 cloves garlic finely minced
  • 1/4 cup beer
  • 3 Tbl. Key Lime Juice
  • 1 Tbl. chili powder
  • 2 tsp. cumin
  • 2 tsp. sriracha sauce
  • 1/2 tsp. dried oregano
  • 1/2 tsp. smoked sweet paprika
  • 1/2 tsp.chipotle pepper powder
  • 1/2 tsp. regular ground black pepper
  • 1/2 tsp. sugar

Instructions

  • Add marinade ingredients into a large ziplock baggie, close, and squish around until well mixed. Add flank steak, close removing air, and squish around again making sure both sides are coated. Pop into fridge and marinate for several hours, turning once an hour to evenly marinate on both sides.
  • Heat grill to high heat getting very hot. Remove steak from marinade and place onto hot grill. Grill for 3 - 4 minutes with lid open. While steaks are grilling, add peppers and onions to baggie of marinade. Turn steak over and grill for 3 - 5 more minutes (with lid open). Remove and place onto large cutting board to rest.*Time depends on how you like it. But do not overcook or it will be tough and dry.
  • While steak is resting (about 10 - 15 minutes), remove veggies with tongs from baggie of marinade, and place onto a perforated grill pan that's already placed onto the grill. Grill until crisp tender and lightly charred, about 5 - 10 minutes, stirring occasionally. Remove to a bowl.
  • Slice flank steak against the grain into thin strips. Warm tortillas on grill, place meat and some peppers and onions into tortillas (*top with pico de gallo if you like). Top with crumbled Mexican cheese of choice, sour cream and guacamole. Serve with hot sauce on the side and enjoy! Very good with Mexican or Spanish rice, and refried beans with crispy white corn tortilla chips for dipping!